Food processing and manufacturing facilities – from factories to home kitchens – are regulated by the federal government as well as state and local agencies. These regulations vary significantly from state to state and depend on the type of food being prepared and the processing methods.
If you run or are starting a food processing or manufacturing business, it’s important to understand which business licenses you’ll need, where to obtain them, and what foods you can and can’t prepare in each facility.
State licensing for food processing and manufacturing facilities
Each state has different licensing laws for the food processing and manufacturing sector – and some of these laws can be very specific. For example, in Washington state, businesses that repackage food are considered food processing companies. This includes the repackaging of foods from an unwrapped state and transferring the food product or repackaging it in another container.
What each license covers can be limited and multiple licenses may be needed. Depending on the issuing agency, a license may cover only those products, processes, and operations specified in the license application. If another type of food product is to be sold, you may need to obtain approval to add another food product type. As an example, in addition to obtaining a food processing license, alcohol manufacturers may need to be licensed by the state liquor authority. Or a food manufacturer may need a retail license if the business plans to sell food to the public.
The process of obtaining a food manufacturing or processing license can be time-consuming and complex. You may need to submit floor plans, labeling information, proof of insurance (including worker’s compensation), and more. Your facility may need to be inspected before you are issued a license.
If your food product includes milk, eggs, juices, seafood, and certain canned foods, you are subject to additional federal regulatory requirements to ensure they are safe and free from contamination.
